Food, health, and safety are basic human needs, and food labels play a pivotal role in helping consumers meet them – from navigating chronic conditions like heart disease and diabetes to avoiding life-threatening food allergens.

Given its widespread applicability, food labeling has long been a hot topic—since the Nutrition Facts Panel (NFP) first appeared on food packages in 1994 up until now, and perhaps, now more than ever.

A flurry of new rules has set the stage for helping product labels be more effective in providing consistent information and enabling consumers to make informed and nutritious choices. Some of the first changes to the NFP began with the inclusion of trans fat in 2006, followed by the inclusion of added sugars and a greater emphasis on calories more than a decade later. In recent years, such rules include the FDA addition of sesame as the 9^th allergen, final rule on updating the “healthy” nutrient content claim, and a proposed rule on mandatory front-of-pack labeling, as well as the USDA’s potential reform of “date labeling” to provide more clarity and to reduce food waste.

Who’s Walking Through The Door?

There’s a saying: you can open the door, but you cannot make someone walk through it. Many health conditions faced by Americans can be improved by better and informed food choices. Yet awareness alone is not enough. Action starts with information, but is affected by a complex set of personal, social, and situational factors.

That said, interest in new ways of eating is increasingly popular. In the IFIC Food & Health Survey, 54% of respondents said they tried a specific eating pattern in the past year. Only 38% claimed to do this in 2019. Among those who tried a new eating pattern in the last year, more than four in 10 said they were motivated by a desire to feel better and have more energy, lose weight, improve their physical appearance, and/or protect long-term health/prevent future health conditions.

Feeling good and working toward a healthy future is one thing – but it is entirely different from facing a life-or-death situation tied to something we all must do to survive: eat. The gap between choosing to eat healthfully and needing to avoid a specific food to stay alive is profound. For a significant segment of the population, their immediate health depends on steering clear of a specific ingredient or food – or else.

Food Allergies: Nothing To Sneeze At

Food allergies, intolerances, and sensitivities affect millions of Americans and prevalence of these conditions has been on the rise in recent decades. While often confused with intolerances and sensitivities, food allergies involve the immune system and can be severe or life-threatening. Further, there’s currently no cure—only management through avoidance.

In the latest IFIC Spotlight Survey, Americans’ Perceptions of Food Allergens, Intolerances & Sensitivities, conducted in January 2025, we sought to measure knowledge, attitudes, and beliefs on this topic among US consumers to better understand how to improve the communications environment and support those experiencing food allergy and related conditions.

Survey Says…

The results were illuminating. Specifically, we found that:

For the majority of Americans, there are few degrees of separation between them and those affected by food allergy. More than half (53%) of respondents in our survey reported having food allergy, intolerance, and/or sensitivity in their household or knowing someone who does.

• One in four Americans (24%) reported they or a household member has a food allergy, intolerance, and/or sensitivity. Food allergy (13%) is highest, followed by sensitivity (9%) and intolerance (8%).
• Four in 10 Americans (38%) without these conditions in their household said they know someone outside their home who does.

Reported allergens, intolerances, and sensitivities are the usual suspects. Nuts were the most common food allergy reported, while dairy was the top intolerance and sensitivity reported. Following nuts and dairy were fruits and vegetables, grains, seafood and shellfish, and eggs.

One reaction is one too many. Sixteen percent of Americans said they or a household member has sought medical care because of a reaction to a food or beverage.

Nuts and seeds stand out. Among those who report that they or a member of their household received medical attention for a reaction to a food or beverage, nuts and seeds were the most commonly cited cause (36%), followed by seafood and shellfish (16%), and fruits and vegetables (13%).

Food labeling is a lifeline. Labeling is heavily relied upon by those who are affected by food allergies, intolerances, and/or sensitivities, or know someone who is. More than four in 10 (42%) of these individuals said they use allergen information always (16%) or often (26%). Their overall top concern expressed was unclear labeling on packaged foods and beverages, with 42% ranked it in their top three. Their next top worry was someone having a reaction to food they prepared (38%). Rounding out the top five were those related to times of less control – accidental exposure in public settings (36%), eating away from home at a restaurant (36%), and eating away from home at places other than a restaurant (30%).

Necessity begets knowledge. Among those who know someone (including themselves) with a food allergy, intolerance, and/or sensitivity – and who are aware of and use allergen information on the packaged foods they typically purchase – 34% said they have a high level of understanding of labeled information. Forty-nine percent reported medium understanding.

Allergen information is trusted. Among the same segment, 67% said they trust the information. Six times as many reported trusting allergen information on food packages compared to those who distrust it (11%).

Households affected have higher usage rates. Not surprisingly, frequent use (always or often) of allergen information on food packaging was higher among those with a food allergy present in their home compared to those without one in their home (61% vs. 42%). Additionally, more of these individuals said they: 1) have a high understanding of allergen labeling (42% with a food allergy present in the household vs. 34% without one); and 2) trust allergen information on food packaging (78% with a food allergy present in the household vs. 67% without one).

Spread Food Allergy Awareness — Not Food Allergens

Food allergy, intolerance, and sensitivity no longer represent isolated issues, but rather a growing national concern.

Among those who know someone (including themselves) with a food allergy, intolerance, and/or sensitivity, 70% reported awareness of allergen information on the packaged foods they typically purchase. Awareness was higher (84%) among those experiencing these conditions in the home.

While trusted allergen information on the food label is valued and utilized, Americans also identified sources they trust the most for information about food allergens, intolerances, and/or sensitivities. Top trustworthy sources include primary care providers (68% ranked them in their top three), followed by board-certified allergists (63%), and registered dietitians (56%). Fewer (35%) said they trust federal, state, or local government agencies.

A Community Approach To Amplify Allergy Awareness

Recent survey data reveal clear differences in awareness and understanding of food allergies, intolerances, and sensitivities – largely depending on whether an individual is personally affected or knows someone who is. Naturally, this also influences how people use and interpret allergen information.

It’s often human nature to think, “It’s not my problem”—until it is. But with more than half of survey respondents reporting a household member or acquaintance with a food allergy, intolerance, and/or sensitivity, it is likely that we know even more of those affected when we zoom out to our broader network and community.

This presents a powerful opportunity to build widespread awareness and foster safe, more informed food choices – for everyone. Here’s how we can make a difference:

• Recognize the seriousness of these conditions and approach affected individuals with empathy and understanding.
• Raise awareness of food allergy, intolerance, and sensitivity among those we know during Food Allergy Awareness week (May 11-17, 2025) and all year long.
• Educate ourselves so that we can inform others. Resources available in the IFIC Food Allergen Toolkit can help.

Food allergies and intolerances are no longer niche issues—they are a part of daily life for many households across the country. Even if you are not directly affected, someone you know likely is. Whether you are a healthcare provider, educator, or simply someone who cares, we all have a role in supporting safe, more inclusive food environments.